Tamatya-Kandyachi Koshimbir (Tomato-Onion Salad)

Name: Tamatya-Kandyachi Koshimbir (Tomato-Onion Salad)
Yield: Serves 4
Cuisine: Asia, Indian
Ingredients: 4 large, firm, tomatoes, cored and cut into ¼-inch dice; 1/2 teaspoon, table salt; 1 , Thai green chile, sliced; Pinch , sugar; 1 , large onion, chopped fine; 1/4 teaspoon, ground cumin; 2 tablespoons grated fresh, coconut (optional); 2 tablespoons chopped fresh, cilantro (optional)

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Appears in Cook's Illustrated March/April 2022

A vibrant tomato-onion salad spiked with chile, cilantro, cumin, and coconut balances the rich parathas.

SERVES4

TIME15 minutes

Tamatya-Kandyachi Koshimbir (Tomato-Onion Salad)

WHY THIS RECIPE WORKS

Alu paratha differs from many other Indian breads in that it is typically served as an entrée rather than as an accompaniment. This refreshing, lightly spiced salad is one of our favorite ways to complete the meal.

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